CHOCOLATE TEYUNA - COLOMBIA
Teyuna chocolate is derived from an outstanding selection of Trinitarian cacao clones created for us by Gian Luca Franzoni and Domori; grown since 2003 near the Sierra Nevada region (next to the Colombian coastal city of Santa Marta in the Caribbean), the cultivation is part of a project aimed at supporting local people with the introduction of high quality agricultural undertakings.
The fruits have colors varying from yellow to red, and offer about 30-35 seeds of 1.2 grams average weight. Fermentation is carried out over 7 days with the mass rotated 5 times, while exsiccation is strictly via air. The result is a strong and powerful chocolate with notes of dried fruit, leather and black cherry, suitable for the finest estimators of this extraordinary seed.
The Teyuna chocolate is produced for us in two measures: large chips (6 mm) for addition to the stracciatella flavor, and in small chips (3 mm) for addition to the Grom cream and chocolate extranoir flavors.

FRESH CREAM
As many of you may know already, cream is obtained by centrifuging milk. This separates the fattest part of the milk until the desired product is obtained (in fact, there are various types of cream).
We use a superior quality cream that contains 38% of fats and comes from a small production plant. However, we do not use it in all flavors. In some cases, as a matter fact (like in the chocolate, hazelnut and pistachio, Gianduja and so on) the cream is already present in the raw materials we use, which provide more than enough fats (just think of hazelnut oil, or the cocoa butter in chocolate). Also, in our opinion cream tones down too much the incisiveness of the flavors.